Cheesy Mashed Potato Bake

CHEESY MASHED POTATO BAKE ✨ It’s officially two weeks till Thanksgiving! Last year I shared my family’s mashed potato recipe. This year, I decided to put a twist on it. Think, loaded baked potato meets classic mashed potato. Recipe below for the Cheesy Mashed Potato Bake you need at your thanksgiving table this year.

INGREDIENTS:
-5lb bag of russet yukon gold potatoes
-1/2 stick of butter
-1/4 cup of heavy cream
-8 oz. cream cheese
-1/2 cup sour cream
-1 cup shredded Gruyère cheese
-3/4 cup smoked applewood bacon pieces (pre chop the bacon and then cook on medium until crispy)
-1/4 cup chopped chives
Salt, pepper, & garlic seasoning to taste

DIRECTIONS:
1. Peel potatoes
2. Fill a large pot with the peeled potatoes and water. The potatoes will need to be immersed in the water. Bring to a boil on high and turn down to low once the water starts to bubble. Cover with a lid and let cook until soft
3. Once the potatoes are soft, drain water.
4. In a large bowl or in the same pot- add the butter, cream cheese, & sour cream. Mix immediately. I used an electric hand mixer.
5. Add in salt, pepper, and garlic seasoning to taste
6. Mix in about 1/2 cup of the bacon, 3/4 cup cheese, and 1/8 cup of chives.
7. In a 8x10 baking dish, add the mashed potatoes. Sprinkle the rest of the cheese, bacon, and chives on the top of the potatoes.
8. Bake at 350 for 20 minutes. Broil for 3 minutes on low until cheese is golden.